Description
Craving something crispy, spicy, and totally addictive? These Mexican Potatoes are your new go-to side dish for any meal! Bursting with bold flavors from chili powder, cumin, garlic, and smoky paprika, they’re oven-roasted to golden perfection. Whether you’re looking for an easy dinner recipe, quick breakfast side, or flavorful snack idea, this dish delivers. The crispy edges, fluffy centers, and vibrant sprinkle of fresh cilantro make every bite irresistible. It’s a simple yet satisfying recipe that fits effortlessly into your lineup of weeknight food ideas and crowd-pleasing dinner ideas. Add a squeeze of lime, and you’re in flavor heaven!
Ingredients
- 2 lbs baby potatoes (quartered)
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- Wash and quarter baby potatoes. Pat dry.
- In a large bowl, mix olive oil with all spices: paprika, chili powder, garlic powder, cumin, oregano, salt, and pepper.
- Toss potatoes in the spice mixture until evenly coated.
- Spread potatoes in a single layer on a baking sheet.
- Roast for 30–35 minutes, flipping halfway, until golden and crispy.
- Transfer to a serving dish, garnish with fresh cilantro.
- Serve hot and enjoy your flavor-packed side!
- Prep Time: 10 minutes
- Cook Time: 30 minutes